Ingredients
7
cups cubed pumpernickel bread (about 10 slices)
1/3
cup butter, melted
1
lb thinly sliced deli corned beef, coarsely chopped
1/2
cup Annie’s™ organic Thousand Island dressing
1
can (14 oz) sauerkraut, thoroughly drained
1
teaspoon caraway seed
2
cups shredded Swiss cheese (8 oz)
Additional Annie’s™ organic Thousand Island dressing, if desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix bread cubes and melted butter; toss to mix well.
Place 4 cups of the bread cubes in baking dish. Top with layers as follows: 2 cups of the corned beef, 1/2 cup dressing, the sauerkraut, caraway seed, 1 cup of the cheese, remaining corned beef and remaining 3 cups bread cubes. Cover with foil; bake 25 minutes.
Remove foil; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes or until cheese is melted and casserole is heated through. Serve with additional dressing.
